Baja Shrimp- the perfect summer dish

San Diego Personal Chef Yoann Taboyan created a fresh take on baja shrimp at a special dinner event last week. The 1st included BAJA SHRIMP with mint pea velouté and ricotta. The mint pea velouté is poured table side and adds a unique and flavorful addition to the shrimp.

Your private chef in-home dinner event can consist of 3 courses or more. This particular dinner included the following 4 courses:

BAJA SHRIMP mint pea velouté and ricotta

CHICKEN "FOIE GRAS" classical mousse, hazelnuts, and preserved  griottines

BRAISED BEEF CHEEK confit potatoes and broccolini

ALMOND AND FIG TART rosemary ice cream